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Strawberry jam with lemon

0
1516
Kitchen Russian
Calorie content 237 kcal
Portions 1.5 l.
Cooking time 13 h.
Proteins * 1.2 gr.
Fats * 0.6 g
Carbohydrates* 80.6 g
* per 100 gr. product
Strawberry jam with lemon
Content

Strawberries don't have enough natural pectin to make a delicious, thick jam. Therefore, if you do not use gelling agents, you must observe the proportion of sugar and add lemon juice, which will supplement the missing substances and at the same time allow the rolling to be stored well. We will cook the jam for about 40 minutes to preserve the beneficial substances of the berry.

Ingredients

Cooking process

step 1 out of 7
Initially, wash the jars and set them to sterilize for 15 minutes at 150 degrees. Boil the lids for 3 minutes.
step 2 out of 7
Wash fresh strawberries and remove the tails, frozen - defrost at room temperature. Pour over the lemons with boiling water, wipe off and remove the zest from one with a fine grater, without touching the white layer. Squeeze the juice out of them.
step 3 out of 7
Put the berries in a saucepan, add sugar and lemon blanks.
step 4 out of 7
Put the saucepan on fire, stir and boil the mixture. Reduce heat, skim and simmer for 35-45 minutes, stirring occasionally.
step 5 out of 7
You can determine the readiness of the delicacy either with a kitchen thermometer (100-105 degrees), or by dropping a little jam on a saucer and placing it in the freezer for 2 minutes (the mass should freeze and not spread).
step 6 out of 7
Grind the berries into a homogeneous puree with a blender or a potato pusher. Remember that after cooling, the jam will thicken even more, so do not be confused by the consistency.
step 7 out of 7
Distribute the hot jam to the jars up to the neck. Wipe the neck with a dry towel and cover with lids. Place the jars for sterilization in a pot of water and boil for 10 minutes. Then close the lids, turn the jars upside down and cover with a blanket to cool in the room for 12 hours.

Bon Appetit!

 

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